Noodles and Vegetables in Broth

• 8 ounces wide egg noodles
• 6 cups chicken stock
• 2 cups cubed cooked chicken turkey, pork or ham
• 1 carrot, pared and cut in thin diagonal slices
• 1 large rib celery, cut in thin diagonal slices
• 2 green onions, halved lengthwise and cut in 1 inch pieces
• ½ cup thinly sliced bok choy (Chinese cabbage)
• 2 tablespoons soy sauce
• Salt and freshly ground white pepper to taste

1. Cook noodles according to package directions drain; rinse under cold running water to stop cooking; set aside;
2. Heat chicken stock in uncovered wok at 225°.
3. Add next 6 ingredients; season to taste with salt and pepper.
4. Simmer 5 to 10 minutes to just barely cook vegetable.
5. Divide noodles among 6 soup bowls; ladle in soup. Serve immediately.

Makes 6 servings.